There is so much that goes into the process of making wine. And one of the big parts of the process is ageing, which can last anywhere from a couple of months to several years. When it comes to ageing wine there are several different vessels winemakers can choose to use. Two of the most popular vessels are oak barrels and stainless steel tanks. But when it comes to oak barrels versus stainless steel tanks, is one better than the other? This guide dives into everything you need to know about these two vessels and the pros and cons of each.
Using oak barrels in wine ageing
Probably the most well-known barrel for wine ageing is oak barrels. There is a lot of variety in oak depending on the type of wood used, age of the barrel, toast level and size (learn more about this here). But why do winemakers use oak barrels in wine ageing?
Here are some of the advantages of using oak barrels:
- Oak adds flavour – the main reason winemakers use oak barrels is to add additional complexity to the wine. Depending on the factors listed above, having the wine in contact with oak as it ages adds flavours to the wine such as vanilla, nuttiness, spice or even coconut.
- It allows for oxygenation – although a lot of oxygen exposed to wine isn’t good, some exposure is good as it allows a smoothing, softening and rounding out of the wine.
- Oak can add structure – Exposure to the wood in oak barrels can add tannins and texture to the wine over time, depending on how old the barrel is.
- It allows for malolactic fermentation – Wines aged in oak go through secondary fermentation known as malolactic fermentation which adds additional tastes and flavours, along with a creamy texture.
The downside of oak is the cost, as it is more expensive than using stainless steel tanks. They also aren’t able to be reused indefinitely and do need to be replaced every couple of years.
However, oak is a popular choice for winemakers that want to add flavours and textures to their wine. This is why oak is often used with red wines to help soften them, and also some white wines that benefit from malolactic fermentation such as Chardonnay.
Using stainless steel tanks in wine ageing
Another option that winemakers have for ageing is stainless steel tanks. Unlike oak, stainless steel is neutral, and so it adds nothing more to wine than a container to hold it as it evolves and matures before bottling.
Here are some of the advantages of stainless steel tanks:
- Retain the original personality and characteristics of the wine – As stainless steel tanks do not add any additional flavours to the wine, it means the wine retains its original personality and characteristic. Winemakers may want to do this with a particular wine rather than impact its flavours with oak. This is especially useful with many white wines as it allows winemakers to maintain the fresh, crisp taste of the wine.
- Long service life – Stainless steel tanks are far more durable than oak barrels. Oak barrels lose their original oak aroma over time, so the more times they are used the less they will impact the wine. Eventually, winemakers will need to get new barrels. But you can use stainless steel tanks again and again without having to worry about this.
- Cost-effective – Not only is there a cost saving in not having to replace stainless steel tanks every couple of years, but they also hold more volume than oak barrels. This means that they are quite cost-effective at producing wine at volume.
- Control oxidation speed – As stainless steel tanks are airtight, winemakers can control the speed of oxidation which means they can oxidise the wine with more control based on how the wine tastes over time.
What is better? Oak barrels versus stainless steel tanks
So what is better: oak barrels and stainless steel tanks? Well like most things when it comes to wine, it really does depend. This is why there is more than one vessel that winemakers can use because each has its pros and cons. If a winemaker is making a wine that they want to add complexity to and soften, they will likely use some form of oak barrel. However, if they are making crisp white wine, stainless steel tanks are the best choice. There are exceptions to this of course based on the costs associated with these methods, but each method has its place and overall one isn’t better than the other. They are just different!